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Ингредиенты
- 1 pch Saffron strands
- 150 ml Boiling water
- 6 Tbsp. Extra virgin olive oil
- 1 sm Red onion, finely sliced
- 1 sm Sweet potato, parboiled
- 1 x Parsnip, parboiled
- 1 med Turnip, parboiled
- 1 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1 tsp Paprika
- 100 gm Couscous
- 400 gm Tinned minced tomatoes
- 100 ml Vegetable stock
- 1 Tbsp. Tomato puree
- 1 lrg Red chilli
- 1 lrg Bunc coriander
- 1 lrg Clov garlic
- 1 x Lime
- 25 gm Pinenuts
- 50 gm Self-raising flour
- 4 Tbsp. Water
- 1 sm Bunc flat-leaf parsley
- 1 x Lemon
- 100 gm Baby spinach
Инструкции
- 1 Add in the saffron to a small pan with the boiling water and simmer gently for 1-2 min to allow the saffron to infuse the water. Heat 2 tbsp oil
- in a large saute/fry pan. Add in the onion and cook for 1-2 min till beginning to soften.
- 2 Cut the sweet potato, parsnip and turnip into 2.5cm/1" cubes and add in to the pan with 1/2 tsp each of coriander, cumin and paprika. Fry the vegetables for 2-3 min till just beginning to colour.
- 3 Pour the saffron infused water over the couscous, cover with clingfilm and leave to stand for 8-10 min.
- 4 Stir the tomatoes into the pan of vegetables, with the vegetable stock and tomato puree. Cover and leave to simmer.
- 5 Roughly chop the chilli and half the bunch of coriander and add in to the mini food processor with the remaining cumin, coriander and paprika, garlic and 2 tbsp oil.
- 6 Grate in the lime zest and squeeze in the juice. Season and blend to a paste. Stir the spiced paste into the vegetables and simmer for 6-8 min till the vegetables are tender.
- 7 Add in 1 dsp oil and the water to the flour and mix to create a soft dough.
- Turn out onto the lightly floured surface and knead gently. Roll out to a
- 5mm/ 1/4" thickness to create an oval. Using a sharp knife gently slash the
- dough diagonally in 1cm/ 1/2" intervals and reserve.
- 8 Heat a small frying pan. Add in the pinenuts and dry-fry for 1-2 min till toasted, tossing occasionally. Heat a medium-sized frying pan with 1 tsp oil.
- 9 Chop the remaining coriander and parsley. Fluff up with the couscous and squeeze in the juice of the lemon. Stir in the herbs, pine nuts and remaining oil. Season well with salt and pepper.
- 10 Add in the bread dough to the frying pan and cook for 1-2 min on each side till crisp and golden brown. Stir the spinach into the vegetable ragout and allow to cook for 1-2 min till the spinach has wilted, and season.
- 11 Spoon the couscous into a paper c. and turn out onto a serving plate.
- Serve with the spiced ragout and bread, garnished with a sprig of coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 2 servings | |
| Calories 810 | |
| Calories from Fat 425 | 52% |
| Total Fat 48.55g | 61% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 653mg | 27% |
| Potassium 838mg | 24% |
| Total Carbs 84.4g | 23% |
| Dietary Fiber 9.4g | 31% |
| Sugars 9.3g | 6% |
| Protein 13.82g | 22% |
